Pork stew with carrots and pineapple

Pork stew with carrots and pineapple

A course with inviting exotic notes: pork stew stewed with vegetables and pineapple and flavored with a pinch of curry. Enjoy your meal! try also this salmon salad with avocado recipe too.

Ingredients

Main course For 4 people

300 g of small onions

300 g of carrots

460 g of pork stew

salt

pepper

3 tablespoons of peanut oil

1 tablespoon of flour

1 tablespoon of Madras curry

3 dl of vegetable broth

350 g of pineapple

2 sprigs of sage

Preparation: approx. 20 minutes

Brazing: approx. 50 minutes

Total time: 1 h 10 min

Freind's kitchen recipes, pumpkin and almond cake.

How to proceed

Halve the largest onions. Cut the carrots into slices. Salt and pepper the stew. In a bratt pan, stew the meat and onions in oil for approx. 10 minutes over medium heat. Add the carrots. Sprinkle with the flour and curry and mix well. Add the stock to the stew, cover and cook over medium heat for approx. 50 minutes.

Peel the pineapple and, with a sharp knife, remove the eyes. Cut the pulp into cubes and, 15 minutes before the end of cooking, add them to the meat. Sprinkle with the sage leaves and finish cooking. Season with salt, pepper and curry. Serve with Basmati rice. You may be interested to read high protein veggie burger recipe/ fresh porcini risotto.

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